CAKE PRODUCTION FROM WHEAT (TRITICUM AESTIVUM) AND COWPEA (VIGNA UNGUICULATA) FLOURS USING DATE FRUIT AS A SWEETENER
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Date
2014
Journal Title
Journal ISSN
Volume Title
Publisher
Annals of Food Science and Technology
Abstract
Changes in consumer demand for new pastries due to the high rate of diabetes, obesity and celiac disease are causing
an unprecedented spur in the processing and ingredient system developments within the pastry production sector.
Consumers demand healthier pastries that are low in sugar, fat, cholesterol, and calories in general and contain in
addition health-promoting components such as protein, unsaturated fatty acids, and fibres. This project reports the
proximate, mineral, functional and sensory characteristics of cakes produced from blends of wheat and cowpea flour
using date as a sweetener. Six cake samples were produced with different formulations which include wheat flour and
sugar (WHS), wheat flour and date fruit extracts (WHD), composite flour of wheat and cowpea in the ratio 50:50 with
sugar (COS) and dates respectively (COD) and cowpea flour with sugar (CWS) and date fruit extracts (CWD)
respectively. The protein content of the wheat, cowpea and composite flours ranged from 14.20-15.37%, moisture;
4.76-5.58%, ash; 0.52-0.53, crude fat; 0.99-1.53%, crude fibre; 0.20-0.23% and carbohydrate; 77.42-78.45%. The
loose bulk density, packed bulk density, water absorption capacity and oil absorption capacity had a range of 0.45-
0.50g/mL, 0.68-0.73g/mL, 0.76-2.06g water/g flour and 0.70-1.20g oil/ g flour respectively. The proximate composition
of the cakes varied significantly with cake produced from cowpea sweetened with sugar having the highest protein
content and cake from wheat flour sweetened with date having the lowest. Generally, cakes produced from composite
flour sweetened with sugar had higher contents of calcium than cakes sweetened with dates while the iron and
potassium contents were higher in cakes sweetened with date extract. Cakes produced with sugar as the sweetener had
better ratings than those with date fruit, however, all the cakes compared favourably well with the control (cake
produced from 100% wheat flour sweetened with sugar) in all the parameters measured
Description
Keywords
Quality, Cake, Cowpea, Wheat, Date